The Improved Whiskey Cocktail

The whiskey cocktail has been a popular recipe since Jerry Thomas put the original version in his 1887 Bartenders Guide. The original cocktails were spirit based using whiskey, gin or brandy, sugar and a little bitters. When the cocktail was improved, maraschino liqueur and absinthe were added.

Beretta adds French aperitif Dubonnet Rouge. This combination magically blends the distinct flavors together to make a unique, supremely satisfying cocktail.

2 oz. Wild Turkey Rye

¼ oz. Luxardo Liqueur

¾ oz. Dubonnet

2 dashes Peychaud’s Bitters

:: PREPARATION

Chill a coupe glass. In a cocktail shaker or cocktail pitcher add all of the ingredients, add ice and stir for approximately a minute. Use a Winchester strainer and strain into the chilled coupe glass. Garnish with a broad lemon zest. First, squeeze the lemon over the top to release the oils then run it around the rim and place on top of the cocktail.

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